Kueh Talam Pandan
- Set asides the steamed Kueh Talam to cool completely. - When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at le-thermique.com.
Ingredients
- 400 ml pandan juice (25 pandan leaves)
- ½ tsp alkaline water / lye water
- 50 g rice flour
- 60 g tapioca flour
- 30 g green bean flour/mung bean flour**
- 100 g granulated sugar
- ⅛ tsp fine salt
- 200 g thick coconut milk
- 250 g water
- ½ fine salt
- 10 g sugar
- 25 g rice flour
- 25 g green bean flour/mung bean flour**
- 25 g tapioca flour
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